sweets

Utanki – Andhra Spl (Sweet crispy rice roll)

December 15, 2013 By

This Post is for Indian cooking challenge , For November month Srivalli had chosen this very traditional andhra spl sweet crispy rice roll which is called as utanki . This is so simple to look but is the most trickiest one . I tried my best to get the perfect shape but was noth happy with the way they looked . Even though I was not happy about the shape it tasted just yumm and we enjoyed this snack. Thanks to Srivalli for choosing this very new and traditional recipe for this month.

Even though the process is long it is worth trying it once in a while . This snack was super crispy and so delicious sweet . The only thing is it is most trickiest to make as we will have prob in forming the strings at the first but as you try and practice you can achieve the perfect shape. For first trial I think it was worth trying but i had only 2-3 some what perfect shaped Utanki. There are so less ingredients and very easy preparation now the tricky part is only when we fry and perfect consistency of the batter matters to make it looks perfect. I had tried my best so here comes the recipe.

Adapted from Divya

Ingredients

Rice- 2 1/2 cups
Sugar- 1 cup ( adjust according to your taste)
Milk-1 cups
Oil- for deep frying

Method

Soak the rice overnight and drain the water using a strainer .
Grind the rice in a blender to make a fine powder.
Sieve the powder to remove coarser grains.
If there are any coarse grains collect them and grind them again.
The powder should be smooth in texture.
Now in a bowl add sugar, milk and rice flour mix well till sugar melts.
Keep it aside for 3 to 4 hours to ferment . I kept it over night.
Then take that mixture into Indian grinder or a blender, again grind them it for till smooth . The batter should not be too thin or thick, it has to be medium.
One way to check this is put your hand into the batter and take it out. Then batter should form like a string from each finger.Now transfer into a bowl.
Heat oil in a sauce pan / wok .
Now dip the hand in to the batter, and move the hand in anti clock wise for 3 to 4 times or till a disc.
The batter should fall in strings if it falls like boondi don’t worry continue doing it as this need a lot of practice . Rotate the hand 3 to 4 times till o form a thick layer of strings.
Let it fry for 2 minutes till the color changes to light brown.Turn into other side till color turns to light brown (Don’t let it fry more time then it will become very dark)
Remove the rice crispy roll from oil and place on paper to remove excess oil.
Then immediately fold that roll in a rolling pin.

Tips

I made only half the quantity from the above recipe . If the batter is thick, the strings will fall as thick balls and you won’t be swirl like how it is shown in the pictures.
The process very quick , so be ready with your spatula, another ladle along with your rolling pin, to roll it quickly to form the spirals.
Allow the rolls to cool then enjoy this sweet snack .

Banana Chocolate Halwa

December 15, 2013 By

I always used to love the panchamitradam that was made as a parashad for hindu god my neighbors back in chennai used to share the parshad and i used to lick them all . I love banana desserts and so I made this delicious halwa with it giving it a twist by adding chocolate / cocoa pd to it . You will not believe but it tasted some what similar to panchamitradam and so delicious . If you want to use of the over riped bananas lying then this might be a wonderful way to make it in to sweet. So for the 2nd day of BM I made this yummy delightful sweet. They where super yummy and gooey and remember not to over cook them else the sugar will harden . Lets move to the recipe of this yummy halwa .Check Blogging Marathon page for the other Blogging Marathoners doing BM# 35

Ingredients

Banana ( Mashed ) – 1 cup
Cocoa pd – 1 tbsp
Sugar – 3/4 cup
Cashew chopped – 8-10 Nos

Method

Peel and mash the bananas .
Take the mashed bananas and sugar in a thick bottomed pan and heat it on medium high. Add the ghee. Make sure to stir constantly. The mixture may stick to bottom.
Add cocoa pd once the sugar is totally melted .
Add ghee in between regular intervals while mixing constantly.
Let it cook down till the mixture starts leaving the sides of the pan and ghee starts separating on the side. Add cashews, take off the heat. Mix everything well.
Serve them warm and enjoy !!

Tips

Do not over cook them else they will turn hard like a rock .
You can flavor it with cardamom.

Paal Payasam (In Pressure Cooker )

December 4, 2013 By

When you are preparing a meal and are thinking for the easy and simple dessert to go with meal it so very hard to think a dessert which can be prepared in minutes and served right ? Here am today with one such dessert / sweet which goes very after a meal and are most fav in all homes . Paal payasam is an Kerala spl kheer which is prepared by reducing the milk in a pan then cooking the rice in the milk which takes a bit time to make but pressure cooker makes it all easy for us to just mix in all the ingredients and cook them in minutes . For 2nd day of BM a dessert with pressure cooker , I choose this all time fav paysam and they where very delicious and tasted the same as we make them in a pot . Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#35.

By making in pressure cooker there is no need of constant stiring required and you can surprise your family by preparing this kheer / Payasam in minutes . I have made chawal ki kheer my moms way and here is a Kerala spl payasam which goes well with a meal and it can be added in the ona sadya menu too. To see my ona sadhya platter click here . This payasam is also made in most of the southern parts in India . Lets quickly move to the quick to make payasam recipe.

Ingredients

Milk – 4 cups
Condensed milk – 1/2 cup ( adjust as needed)
Basmati Rice – 1/4 cup ( washed and soaked for 10-15 min)
Cardamom pd – 1/4 tsp ( Optional)
Saffron strands – few ( For garnish)
Chopped Cashew – 1-2 tbsp

Method

In a pressure cooker boil the milk after it starts to boil simmer and add the rice, cardamom pd and condensed milk.
Stir well and cover the lid put the whistle on .
Cook it for 2 whistles in a medium flame .
Let the pressure subside, then open the lid and stir well .
Add the cashews and serve warm garnished with saffron.

Tips

You can substitute sugar with condensed milk. Condensed milk gives this payasam a rich taste though.
Add your favorite nuts I only added cashew.

Ube sago Kheer / Purple yam javarasi payasam ( Purple kheer)

November 26, 2013 By

Today am sharing yet another experiment from my kitchen thinking of desserts with veggies , I wanted to make a kheer with this Filipino veggie which was introduced to me by a friend who said you can try a payasam with this veggie . I have seen many cakes , cupcakes and halayang desserts using this veggie but still wanted to stick with the our traditional kheer . Have you ever tried making a purple color kheer

I just tried this kheer and impressed by H already. Ube / Purple yam is different from the yam we get in India, This is the most important veggies in Filipino cuisine and they are so fond of purple desserts . So I thought Y not give this veggie a twist and make a kheer with this and when thinking of this I added sago too in this and little pearls looked pretty and they taste yumm . Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34. Let over to this innovative and delicious purple kheer .

Ingredients

Milk – 2 1/4 cups
Ube / Puple yam ( chopped) – 1 cup ( I used the frozen Filipino ube)
Sago/ javarisi – 1/4 cup
Condensed Milk – 1/2 tin
Cardamom pd – a pinch ( optional)

Method

Boil ube in ample amount of water till they are mashable , then strain and blend it in the blender till smooth paste with 1/4 cup milk.
Soak the sago/ javarasi in a bowl with ample amount of water for 20 mins and then drain the water.

In a sauce pan boil the remaining milk after it foams and comes up simmer the flame and add the sago and cook them till the double in size and are well cooked .
After adding sago stir them continuously .
Add the ube paste to the milk once the sago is done, then cook them for a while add condensed milk and stir them well.
Simmer and stir continuously till the milk thicken a bit .

Serve them chilled.

Tips

Add extra milk if you want the kheer to be a little thin.
Stir continuously while making kheer to avoid sticking in the bottom of the pan.

Carrot Paneer Kheer

November 25, 2013 By

Today am sharing a very delicious and a healthy kheer which will made you family amaze ,as it contains a veggie in it . This our very old kheer with a twist by adding carrot and paneer to it makes it more interesting and they tastes delightful that your kiddo will definitely taste and enjoy . I found this yet another way to sneak veggies in kids diet who love to have sweets . Addition of carrot puree gives a nice color and at the same time makes it very healthy for kids mainly. To add more taste and make it more delicious paneer does the rest of the work .

This kheer is rich and healthy with all interesting elements mixed up in the same dish. This serves as a very innovative and interesting for your party and your guest will sure be amazed . The natural color of carrot gives this kheer a very very attractive look . The only thing is this kheer taste yummy only when it is nicely chilled . Lets move to this interesting kheer . For this week BM theme ” Desserts with veggies ” I made this yummy carrot and paneer kheer .Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

Ingredients

Carrot – 2 No long
Milk – 2 cups
Condensed Milk – 1/2 tin
Paneer ( Grated) – 1/2 cup
Nuts ( alomond and pistachios) – few for garnish

Method

Boil the carrots with ample amount water then strain and blend them into smooth puree with 1/4 cup milk or as needed.
In a sauce pan boil the remaining milk then simmer the flame add the grated paneer, carrot puree and cook them for while in low flame .
Add condensed milk and boil them till the milk become a bit thick.
Stir constantly else the milk can burn in the bottom .
After the paneer is nice a soft and the milk is a bit thick switch off the flame.

Let the kheer cool completely before serving. This kheer tastes gud only when it is had chilled.
Garnish with chopped nuts and serve chilled

Tips

Adjust the condensed milk quantity as sweet or not so sweet you need .
This kheer tastes yummy only when served chilled.

Linking it To Virunthu unna vaanga

Paan Panna Cotta

November 22, 2013 By

Paan is an essential part of the meal in southern parts of Asia which includes India, Thailand , Philippines, Vietnam where betel leaves / paan is served in every meal with various different filling in them . Paan is most popular India and it has so many health benefits another than serving as a mouth fresher. When preeti revealed this months international dessert challenge for sweet fantasy club I was so sure am going to include the paan flavor to this dish .

As you all know I have joined this new group “Sweet fantasy club” whose brain child is Preeti Garg ,a wonderful blogger author of “ Simply tadka” . This is our second challenge under international Dessert was an italian panna cotta . This month preeti has chosen two wonderful indian and international sweet and dessert , thanks preeti for this wonderful challenge again. So I was so sure to infuse the paan flavor to panna cotta and when I finally did the experiment I was so happy with the out come . Each scoop of panna cotta was like having a paan and was so refreshing . My H said like each spoon tastes like am having a meetha paan So this was an hit at my home and I really enjoyed the compliments given by my H ;). Lets move on to the desi pannacotta infused with paan flavor.

Ingredients

1 1/4 cup heavy cream
2 tbsp agar agar pd/ 4 tbsp flaked agar agar + 4 tbsp water to soak
5-6 Medium sized beetle leaves or paan
1 tsp fennel pd
1 tbsp gulkand ( Rose preserves)
a pinch green color (optional)
1/2 cup sugar ( adjust to your taste)
Meethi supari ( mixture of sweet fennel, areca nuts ) – For garnish

Method

Soak agar agar pd in 4 tbsp water for 10 mins and after which microwave it for 2 mins till all they dissolve, You can dissolve the on stove top too.
In a blender add chopped beetle leaves , fennel pd and gulkand with little water to a fine paste ( add water only few drop to grind ) .
Heat cream and sugar in a sauce pan .
After it boils add the agar agar mixture and mix well boil them till the agar – agar combines well
Switch of the flame and cool them
After it cools down add the ground paan puree to it with a pinch of green color and mix well.

Transfer this to a glass or molds to set.
Leave it undisturbed for 1 -2 hours either at room temperature or in fridge .
After they are set serve them garnish with some meethi supari.

Tips

As we use agar agar it sets very well at room temperature too you can chilli them too if you want. Compared to gelatin it sets quicker so don’t allow it to cool very long before adding paan puree to it .
You can set this panna cotta in a bowl or a glass . When you set in a bowl you will get a layer like this in the below pic . Mine got disturbed and i couldn’t take the click with the whole bowl upside down .

Instant Malpua

November 21, 2013 By

Am so happy to share this wonderful news – My FB page Desi Fiesta Hits 1000 likes today am so happy and thankful to all my readers and followers for the constant support you have been showering. So to celebrate this great news I got today a very traditional indian sweet for all the kind hearts who leave lovely comments , support and encourage me a lot

. Here is the a north indian famous malpua which is prepared for many festive occasion. They are made for Holi is some parts of north india . They can also be made by including fruits like banana, orange to it . I had already made and posted Banana Malpua with rabdi and this time its the Instant malpua which needs no fermentation, you can just mix up the batter and make it right away to enjoy them . These are shaped like a pancake which bubbles in hot oil while frying and has a crispy edges.

I have joined this new group “Sweet fantasy club” whose brain child is +Preeti Garg ,a wonderful blogger author of “ Simply tadka” . This is our second challenge an indian authentic sweet pancake . This month preeti has chosen two wonderful indian and international sweet and dessert , thanks preeti for this wonderful challenge . So coming to the challenge the first dish is an authentic North indian sweet dish ” Malpua ” which is nothing but a sweet pancake made with (batter is made with) semolina and flour, paneer shallow fired and then dipped in warm sugar syrup . They are generally consumed warm and this is one of my mother’s fav sweet :).

Recipe Source : Here

Ingredients

For batter

Condensed milk – 1/2 tin
Sooji / Semolina – 1 cup
Maida 1/2 cup
Salt a pinch
Saunf/ Fennel seeds – 1 tsp ( optional)
Warm water – 1 1/3 cup
Baking pd – 1/4 tsp
Paneer ( grated) – 1/2 cup
Oil for frying ( I used cooking olive oil )
Nuts ( almonds and pistachios ) – For garnish

For sugar syrup

Sugar – 1 1/2 cups
Water – 1 cup
Lemon juice – 1 tsp
Saffron strands – few

Method

To make sugar syrup

In a saucepan add sugar and water and boil them till they are sticky and thick ( No need to see for one or two strings )
Add saffron strands and lemon juice before turning of the flame.

To make malpua

In a bowl add sooji and warm water . Mix them well and keep them aside for 15 – 20 mins
Then add condensed milk , maida , salt , saunf ,baking pd .Mix them well .
At last add grated paneer and mix well
In a flat pan heat oil to shallow fry .
Add a ladle of batter into the hot oil .

Fry them on one side and flip the malpua and cook them the other side .
After they are golden brown from both sides remove it forms the pan using a ladle and transfer it to warm sugar syrup.
Soak the malpua’s in sugar syrup for 1 min and then serve them warm .
They taste yummy when dipped in rabdi , but can be had as is too .
Garnish them with chopped nuts.

Tips

Like you know most of the sweet dishes are served an breakfast in northern parts of India this malpua can also be had as a breakfast .
You can serve this with some rabdi topped in it or simply garnish them with some chopped nuts and serve them .

Chatti Pathiri ( Kerala sweet lasagna )

November 15, 2013 By

This Post is for Indian cooking challenge which I have joined recently. I was so eager to join the group and this will be my first challenge am glad that i have tried this delicious sweet from kerala this month . Chatti pathiri is a malabar / North kerala speciality sweet which is layered pancakes with nut stuffing in it. Chatti pathiri is also made with non veg filling but here is the veg recipe for this traditional kerala fav . This was so heavenly to taste , My H and I loved the taste and the filling part was so yummy :). Thanks to ICC group for suggesting this delicious malabar spl sweet.

This layered pastry made in Malabar region of Kerala and are enjoyed by muslim and christian community a lot . The filling includes poppy seeds , nuts , black sesame and coconut . This authentic sweet is prepared for any festive occasion and they are simply yummy if you are craving for some sweet badly . Lets move the recipe of this traditional and delectable sweet.

Recipe source: Slice of my life

Ingredients

For Pathiri’s

1 Cup Flour/ Maida
Pinch of Salt
1 Tbsp. Oil
1/3 Cup Warm Water

For Filling

1/2 tin Condensed Milk
3 Tbsp. Cashew Nuts, chopped
3 Tbsp. Raisins
3 Tbsp. Almonds, chopped
4 Tbsp. Black Sesame Seeds
6 Tbsp. Coconut Powder
1 1/2 Tbsp. Cardamom Powder

For Coating

1 Cup Coconut Milk ( I used the store bought one and diluted it with water)
2 Tsp Cardamom Powder
3 Tbsp Sugar (as per taste)
2 Tsp Ghee

Method

For Pathiris

In a bowl mix in the flour, salt and oil together and gently mix with fingertips till it forms a crumbly texture.
Add warm water slowly to knead smooth dough as chapatti. Cover and keep aside for 30 minutes.
Divide the dough into 6 -8 equal portions and roll it out into thin chapatti. ( I got 6 pathiris from the dough)

Heat the griddle or tawa and cook like a tortilla not fully done. Keep this pathiris aside.

For Filling

In pan roast the sesame seeds, cashews, almonds and raisins together with 2 tsp. of ghee until to golden brown.
Now add coconut powder and sauté until to slightly color change.
Combine roasted nuts, cardamom powder and condense milk together in separate bowl and filling is ready to further use.

For Coating

Combine Coconut milk, cardamom powder and powdered sugar together in bowl and keep aside.

How to Assemble

Take a baking/ cake pan (round) or a deep skillet and spread couple of tsp. ghee / clarified butter all around. Keep one pathiri as the first layer.
Spread the nut and condense milk filling on the top of pathiri. Dip the second pathiri or flat bread in the coconut milk mixture, coat well and place it on top of the filling.
Spread the nut mixture again and repeat this until all the pathiris, the coconut milk mix and the nut mixture is used up and pathiri being the top layer.
Pour the remaining coconut milk mixture on top of pathiri (a generous amount) so that it drains on all the gaps on sides and form a thin layer on top.
This is important to keep the Chatti Pathiri moist. If you run out of the coconut milk mixture after coating, make more and mix with sufficient sugar and cardamom and pour on top.

Bake in oven for about 15 minutes or until the top of pathiri turns golden. Alternately you can do what I did, which is to cook it on a stove top in a non-stick deep skillet or deep pan or even a tawa . I turned the cake pan on the tawa and cooked it on one side for few minutes in low flame and using two ladle on top and another on the bottom flipped it .Be careful while flipping them and cook it both sides.

Flipping of such a heavy set block of flat breads with filling is a mean feat. The flipping becomes a bit easy when the lowest layer of flat bread/pathiri is a little hard.
When both the sides have cooked well, it is easy to slide it out of the pan into the serving plate.
After it is cooled down a little, drizzle some condensed milk and decorate it with glazed cherries.

Linking it to Indian cooking challenge

Mango Custard Pd Halwa

November 12, 2013 By

I was so eager to try this custard halwa once priya aks posted it on her other blog . They tempted me so much and I made an mango flavored halwa from her custard pd halwa recipe . They turned out so yummy and I made them for a diwali get together we had last week end . This halwa was a great hit and the guest started asking me for the recipes . These are super lite not too heavy halwa like the corn flour halwa but the flavor gives it added advantage to fall for .I have tried making this halwa long back when I was a non blogger but they didn’t set nicely , I was so happy to see the glossy and jelly like texture of this yummy halwa .
Thanks to Priya Suresh aks for sharing this delicious halwa I almost made this halwa as the given measurement but changed the sugar level and added flavor to it by including mango puree to it

Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

Lets move to this must try recipe of mango custard pd halwa
Adapted from Cook N Click .

Ingredients

1/2 cup Mango flavor custard powder
10 nos Cashews (finely chopped)
2 cups Water
11/4 cups Sugar
2 tbsp Ghee
2 tbsp Mango puree ( I used canned one )
Sliced nuts for garnish ( optional)

Method

In a bowl take custard powder,sugar and water, mix well without any lumps.
Transfer this mixture to a heavy bottomed pan, cook in simmer until the mixture gets slightly thicken.
Add the mango puree and mix them well.
Add the chopped cashews and ghee, cook in simmer until the mixture turns thick and leaves the corners of the pan while mixing.

Once the halwa it done , transfer it to a greased plate or a baking sheet.
Sprinkle the sliced nuts over the mixture if needed.

Cut the halwa into desired shape once the halwa cools down completely .

Tips

You can try this halwa with different flavors and also use vanilla flavor to make them .

Makkan Peda – Arcot spl sweet

October 22, 2013 By

Makkan peda are very very famous sweet in Arcot I first heard about this sweet in an regional tamil TV show where she used khoa for making them but I have experimented this cheat recipe for makkan peda if you are out of khoa available . I have made use of Instant home made khoa by using milk pd and cream which can an be prepared in minutes and can be used in any dessert which calls for khoa . I made the authentic Arcot , Tamil Nadu spl Makkan peda with this Instant and quick to make khoa . I was so happy after seeing the results . I bet No one will find out you have made this sweet with milk pd and cream . My H was asking me whether you made this with khoa isn’t it ??? so it tastes very very similar and thus I invented a cheat recipe for makkan peda today :).

Makkan Peda is a very popular sweet in arcot, tamil nadu ( south India) mainly in Northern part of arcot and also famous by the name of Arcot sweet . This delicious sweet is similar to khoa gulab jamun but they are given peda shape . A traditionally this sweet is made with home made khoa which is made by thickening milk in low flame till form a mass , which is a very long process.So using Milk pd and cream will make it much more easier and very quick to make .This sweet is an integrate part of arcot tradition which prepared there from generations over there and each every sweet stall will have this peda on their menu. some dry fruits are stuffed in this peda traditionally but as have done the cheat version I haven’t tried stuffing them but you can do so. My cheat method was so liked by H and he was so immersed and glad to taste this tamil nadu arcot sweet at home They turned out super soft and delicious . Let move on to Tamizhar samayal Tuesday spl recipe – Makkan Peda

Ingredients

For Peda

Milk pd ( I used Instant Non fat Milk pd) – 1 cup
Heavy cream – 1/2 cup
Maida – 2 tbsp ( If you feel the dough is very loose after adding it to khoa and mixing them only then add extra maida else not required)
Baking soda – A pinch

For Sugar syrup

1 1/2 cup – sugar
1/4 cup – water
saffron – few strands
cardamon pd – 1/4 tsp

To garnish

Chopped nuts ( almonds, pistachios and cashews)

Method

To make Pedas

In a pan put cream and milk powder give it a mix.
Now turn on the stove and stir them constantly till they form a mass without any lumps and doesn’t stick to the pan anymore.
Switch of the flame and transfer this to another bowl.
Now let the khoa sit till it cools down a bit and is easy to handle .
After the khoa cools down a bit add maida, baking soda and knead well to form a smooth dough .
If the dough is crumbly you can add few drops of water to make it smooth .
Divide the dough into equal sized balls and form disc shape and set aside covered.

For sugar syrup

To prepare sugar syrup put sugar and water in a saucepan and heat it.
Boil them till all the sugar is melted no need to see for one or two string consistency for this .
Heat the syrup till it bubbles well and is a bit thick.
Add saffron strands and cardamom pd and switch of the flame .

How to proceed

Now heat oil in a kadai and start frying the pedas in a low flame one by one till they turn golden brown from both sides.
Once they are fried and golden brown immediately remove the pedas from oil with a ladle and transfer it to the Hot syrup ( The syrup should be hot still).
Do this till all the pedas are fried and immersed in to sugar syrup
Let the pedas sit in sugar syrup till the pedas are well absorbed with syrup.
It will take less time for pedas to absorb the syrup as the Hot pedas are immersed in Hot syrup so it helps in absorbing the syrup soon.
Serve the Makkan pedas with little sugar syrup and garnished with some chopped nut .

Tips

While making Instant khoa that is while heating up milk pd and cream stir them constantly less it might burn .
Knead the pedas well and form them in to a smooth dough. Don’t get tempted to add water in go just a drops and try to form a smooth dough.
Fry the peda’s in a very low flame till golden brown . These are very soft so be cautious while frying.
Sugar syrup doesn’t need any one or two consistency when it starts bubbling then your syrup is ready.
You can also make you of fresh khoa if have instead of milk pd and cream . You can just milk maida , baking soda and form a dough with it too by adding little water .
To avoid cracks while shaping them you can grease your palms lightly .

Linking this to Tamizhar samayal Tuesday whose brain child is +nalini suresh .

Sending to cooks joy

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